Best Roasted Asparagus Smashed New Potato Salad Recipes

Roasted Asparagus & Potato Salad image

Provided by justcallmetoni

Categories Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

1 lb baby red potato
2 heads garlic
1/4 cup extra virgin olive oil
1/4 cup chicken broth or 1/4 cup water
1/4 cup chopped fresh oregano or 1 tablespoon dried oregano
1/4 cup thyme leaves, stripped from the branches
1 lb asparagus, trimmed into 2 inch pieces
1 red onion, thinly sliced
4 scallions, chopped (green & white parts)

Steps:

Preheat oven to 350°F.
Trim the top off the garlic heads leaving the rest of the bulb intact.
After a good cleaning, quarter the potatoes and place in a large bowl. Add the oregano, thyme, oil and stock. Now add the two garlic bulbs and toss together. Pour into a baking pan and roast for 30 minutes or until the garlic and potatoes are tender. Check about 20 minutes in and if the pan is very dry add another tablespoon or two of broth.
Remove potatoes from the oven and pour off any remaining liquid into a bowl. Let the potatoes and garlic cool.
Clean and trim the asparagus into 2-inch pieces. Steam or boil until they are cooked crisp tender (3 to 5 minutes). Plunge into cold water to stop the cooking and drain.
Take the roasted garlic and gently squeeze the soft cloves into the bowl of oil drained from the roasting pan. Stir to create a nice dressing. If it seems too thick, add a little more broth. The exact thickness is up to you but I like mine thicker than a vinaigrette but thinner than a mayonnaise type dressing. For me that's about 2-4 tablespoons. Season with salt and pepper.
Toss together the roasted potatoes, asparagus, red onion, scallions and garlic dressing.
Serve at room temperature.

Roasted Asparagus and Potatoes With Dijon Balsamic Vinaigrette image

Provided by greeneggs

Categories Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons balsamic vinegar
1 small shallot, very finely minced
kosher salt
1 bunch asparagus, trimmed and cut into two inch pieces
1 tablespoon extra virgin olive oil
2 teaspoons extra virgin olive oil
cracked black pepper
1 lb baby red potato, cut into quarters
1 tablespoon Dijon mustard

Steps:

Preheat oven to 450 degrees.
In a lage salad bowl, combine vinegar, shallot, and salt to taste. Let stand 20 minute.
Place asparagus in a plastic zipper bag with 1 tsp olive oil and shake until well coated. Pour onto cookie sheet and season to taste with salt and pepper.
Place potatoes in same bag used for asparagus, add 1 tsp olive oil and shake until well coated. pour onto second cookie sheet and season to taste with salt and pepper.
Roast potatoes and asparagus 15 min or until potatoes are golden and crispy and can be pierced by a fork. Potatoes may take longer than asparagus.
Meanwhile, whisk remaining 1 TBS olive oil and dijon mustard into the bowl with the shallot and vinegar. Taste and adjust seasonings.
When the vegetable are done, add to bowl with dressing. Toss to combine. Taste and adjust salt and pepper and serve.

New Potato and Asparagus Salad image

Yield 2 servings; can be doubled or tripled

Number Of Ingredients 7

3 medium red new potatoes (about 17 ounces), halved lengthwise
1 pound asparagus, trimmed
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/4 cup olive oil
2 tablespoons minced fresh chives
Salt and freshly ground pepper

Steps:

Cook potatoes in large pot of boiling water until just tender, about 20 minutes. Drain and cool slightly. Cook asparagus in large pot of boiling salted water until just crisp-tender, about 8 minutes. Drain. Refresh under cold water. Cut potatoes into wedges. Cut asparagus into 1 1/2-inch pieces. Toss vegetables together in large bowl.
Combine mustard and lemon juice in small bowl. Gradually whisk in oil. Pour over vegetables. Add chives and toss to coat. Season with salt and freshly ground pepper. Serve salad warm or at room temperature.

Roasted New Potato Salad with Sage Leaves image

Yield Serves 10

Number Of Ingredients 5

6 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
3 tablespoons minced shallots
3 1/2 pounds small red-skinned potatoes (about 50)
35 fresh sage leaves, trimmed

Steps:

Whisk 3 tablespoons oil, vinegar and shallots in medium bowl to blend. Season vinaigrette with salt and pepper. Preheat oven to 425°F. Toss potatoes, sage and 3 tablespoons oil in large roasting pan to coat. Sprinkle with salt and pepper. Roast until potatoes are tender and sage is crisp, stirring occasionally, about 45 minutes. Cool slightly.
Cut potatoes in half. Transfer to large bowl. Crumble roasted sage leaves over. Rewhisk vinaigrette; drizzle over potatoes. Toss to coat. Season with salt and pepper. Serve warm or at room temperature.